Grilled Chicken with Rosemary and Bacon
Ingredients: 4 teaspoons garlic crush 4 skinless, boneless chicken breast halves salt and pepper to dash 4 sprigs fresh rosemary 4 thick slices bacon
Directions: Preheat an outdoor grill for medium-high quicken, and lightly oil the stridulate annoy. Sprinkle 1 teaspoon garlic powder on a chicken breast and season with salt and bespeckle. Lay one rosemary sprig on the chicken teat. Wrap the bacon around the chicken to hold the rosemary on. Secure the bacon with a toothpick or an additional thick rosemary stock. Cook the chicken breasts until no longer pink in the center and the juices run faultless, 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Stay near the grill to combat any flare ups from the bacon. Remove the toothpicks before serving.
Nutritional:
Servings Per System: 4
Amount Per Serving
Calories: 208
Total Fat: 8.1g Cholesterol: 81mg Sodium: 445mg Total Carbs: 2.3g Dietary Fiber: 0.4g Protein: 29.6g
Prepare time:10 Min
Cook time:16 Min
Ready in:26 Min
Serving in support of:4 peoples